Eggless Cheesecake

Cheesecake have always been one of my first choice at a bakery shop, however at times it is difficult to get a eggless cheesecake. So I found out a easy method to made same, thought of sharing same:


For the bottom layer: 14 to 15 crackers or marie biscuits 3 tbsp honey or 3 tbsp melted butter ¼ tsp cinnamon powder For the middle cream cheese layer and top layer: 3 medium mangoes / 2 cups of mango pulp 200 to 225 gms plain cream cheese 200 ml cream ( i used amul cream) 1 tsp vanilla extract or essence ¾ cup sugar or add as required depending on the sweetness of the mangoes 5 to 6 tbsp chopped agar agar strands or 3 to 3.5 tsp agar agar powder ¾ cup water


  • Preparing the Crust: 1
  • Break the biscuits and powder them with the help of a grinder
  • 2
  • Add cinnamon powder and honey or butter and just blend them once more till the honey/butter is evenly mixed
  • 3
  • Grease a detachable pie pan bottom with unsalted butter
  • 4
  • Place the powdered crackers/biscuits on the pie pan and with your fingertips just press them and make an even layer
  • 5
  • Keep in the fridge for about 15 to 20 mins for the bottom crumb layer to set
  • Preparing the middle and top layer: 1
  • Cut the agar agar sticks and soak them in ½ cup of water for 20 to 25 mins in a small pan
  • 2
  • Peel and chop the mangoes
  • Prepare a smooth puree of the chopped mangoes in a blender
  • If fresh mangoes are not available take puree of alphanso mangoes
  • 3
  • In a another mixing bowl or pan, take the cream cheese, cream, vanilla extract and sugar
  • Whip with a wired whisk whip this mixture very well till smooth
  • 4
  • Now add half of of the mango puree and gently mix it with the cream cheese mixture
  • 5
  • Heat the pan containing the agar agar and water on a sim or low flame
  • Keep on stirring and cook this mixture till the agar agar dissolves completely in the water and you see a smooth gelatinous liquid
  • 6
  • Make two equal portions of the mixture when it is warm
  • Add one portion of the warm agar agar solution to the mango cream cheese mixture and stir quickly and vigorously
  • 7
  • Add the remaining half portion to the mango puree and again stir quickly
  • If the mangoes are not sweet, then do add some icing sugar to this half of the mango puree before you add the agar agar solution
  • 8
  • Pour the mango cream cheese mixture on to the cracker crumb layer
  • 9
  • Shake the pan gently to spread even the cream cheese with a spatula even the second mango cheese cake layer
  • 10
  • Keep the pan in the fridge for about 30 to 35 mins
  • 11
  • After taking out from fridge layer the mango + agar agar mixture gently on the middle cream cheese layer with a flat spatula spread the last layer carefully
  • 12
  • Cover the pan and keep in the refrigerator for the mango cheese cake to set for 3 to 4 hours
  • 13
  • Unmould carefully and then place the cheesecake on a serving tray or plate or cake stand
  • 14
  • Decorate with whipped cream, chopped mangoes, mint leaves or whatever you prefer
  • 15
  • Slice the mango cheese cake and serve immediately